—no sugar needed. [Sugar-Free] · [Low Carb] · [Baked & Chilled] Prep:40 min · Bake:19–22 min · Chill:4 hrs · Serves:12
🍰 White Cake Dry Mix:
* 1 cup Bob’s Red Mill almond flour * 1 tbsp coconut flour * 1 tbsp Anthony’s oat fiber * 1 tbsp unflavored whey protein isolate * ⅓ cup Wholesome powdered allulose * 1½ tsp Rumford baking powder * ¼ tsp fine sea salt
🥣 Moist Cake Mix:
* 3 large eggs, separated * 2 large egg whites * ½ cup Fage 0% Greek yogurt * 2 tbsp Silk unsweetened almond milk * 2 tsp Kerrygold unsalted butter, melted * 1 tsp pure vanilla powder * ¼ tsp almond extract
🥥 Coconut Pecan Filling:
* ⅓ cup unsweetened shredded coconut * ¼ cup pecans, finely chopped * ¼ cup Wholesome brown allulose * 1 tbsp Organic Valley heavy whipping cream * 3 tbsp Silk unsweetened almond milk * 1 large egg yolk * ½ tsp arrowroot powder
🍦 Creamy White Frosting:
* 2 oz Philadelphia ⅓ Less Fat cream cheese, softened * 1 cup Fage 0% Greek yogurt, strained overnight to about ¾ cup * 2½ tbsp Wholesome powdered allulose * ½ tsp pure vanilla powder * ½ tsp Knox gelatin — bloomed in 1 tbsp cold water
✨ Glossy White Drip & Edge Finish:
* 3 tbsp ChocZero white chocolate chips * 1–2 tsp Silk unsweetened almond milk, warm * 2 tbsp pecans, chopped * 1 tbsp unsweetened shredded coconut
📋 Instructions:
1. Preheat oven to 325°F. Line three 6-inch round cake pans with parchment. 2. Whisk almond flour, coconut flour, oat fiber, whey, powdered allulose, baking powder, and salt until fully combined. 3. In a separate bowl, whisk the 3 egg yolks, Greek yogurt, almond milk, melted butter, vanilla, and almond extract until smooth. 4. Fold the dry mix into the yolk mixture until a thick batter forms. 5. Beat all 5 egg whites to soft-medium peaks. 6. Fold the whipped whites into the batter in three gentle additions. 7. Divide batter evenly between the three pans and smooth the tops. 8. Bake 19–22 minutes, beginning to check at 19 minutes. The centers should spring back and a toothpick should show moist crumbs. 9. Cool the layers completely, then chill 1 hour before stacking. 10. Toast coconut and pecans in a dry skillet for 2–3 minutes, then set aside. 11. In a small saucepan, whisk brown allulose, heavy cream, almond milk, egg yolk, and arrowroot while cold. 12. Cook over medium-low heat, stirring constantly, until thick, glossy, and able to sit on a spoon without running. 13. Remove from heat, fold in toasted coconut and pecans, then cool completely. 14. Warm bloomed gelatin until liquid, then cool 2 minutes. 15. Beat cream cheese until smooth. 16. Add strained yogurt, powdered allulose, and vanilla. Beat until thick and creamy. 17. Mix 1 tablespoon frosting with the melted gelatin, then add it back to the full frosting and mix on low until smooth. 18. Place the first cake layer on a white ceramic plate. 19. Spread a thin frosting layer, then pipe a small frosting dam around the edge. 20. Spoon coconut pecan filling inside the dam. 21. Repeat with the second cake layer. 22. Add the final cake layer and frost the top and sides lightly. 23. Pour warm almond milk over white chocolate chips, wait 1 minute, then stir until glossy. 24. Use the drip while slightly warm over the chilled cake. 25. Let the white drizzle fall generously over the top and down the front. 26. Press chopped pecans and shredded coconut onto one side. 27. Chill at least 3 hours before slicing.
💡 Tips:
* Make a frosting dam around each layer so the coconut pecan filling stays inside. * Cool the filling completely before stacking or the layers can slide. * Use the white drip slightly warm over a cold cake for thick glossy ribbons.
📊 Nutritional Info (per slice, 12 slices): Calories: ~180 Net Carbs: ~3g Protein: ~10g Fat: ~13.5g Fiber: ~5g Sodium: ~160mg